Falafel and Mixed Greens Salad
Crispy, homemade falafel is served atop a bed of mixed greens, drizzled with a tangy dressing for a delicious and satisfying salad that's perfect for any occasion.
Ingredients
Serves 4
- 2 2/3 cups red lentils (cooked, drained and rinsed)
- 1/3 cup tahini (divided)
- 1/2 cup cilantro (finely chopped)
- 1 tsp cumin
- 1 tbsp apple cider vinegar
- 1 tsp sea salt (divided)
- 1/4 cup plain greek yogurt
- 1/4 cup water
- 8 cups mixed greens
- 1 cup sauerkraut
Directions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.
- Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.
- Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.
- Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing.
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